Chicken Casserole Del Sol Recipe

Recipesfull introduces to you: Popular Recipes. (Chicken Casserole Del Sol Recipe). Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Chicken Casserole Del Sol Recipe

Ingredients

1 (16 ounce) package uncooked rigatoni pasta

2 skinless

boneless chicken breast halves

2 (10.75 ounce) canscondensed cream of chicken soup

1 cup mayonnaise

2 teaspoons lemon juice

½ teaspoon curry powder

1 (14.5 ounce) can French-style green beans

drained

1 (4 ounce) can sliced mushrooms

drained

1 cup shredded Cheddar cheese

¼ cup melted butter

1 cup crushed cornflakes cereal

2 teaspoons chopped fresh parsley

Meat and Poultry

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cook the rigatoni according to package directions until al dente. Meanwhile in a separate saucepan boil the chicken breasts until fully cooked.

Step 3

In a large bowl combine the soup mayonnaise lemon juice curry powder green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.

Step 4

Sprinkle the cheese on top over all. In a medium bowl combine the butter and the corn flakes and spread this mixture over the cheese. Finally top off by sprinkling with the parsley.

Step 5

Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes or until the cheese is bubbly.

Nutritional Information

Chicken Casserole Del Sol Recipe

Servings Per Recipe:6

Calories: 839.9

% Daily Value *

Protein: 26.5g 53%

Carbohydrates: 70.3g 23%

Dietary Fiber: 3.6g 14%

Sugars: 5.4g

Fat: 51.5g 79%

Saturated Fat: 15.4g 77%

Cholesterol: 82.5mg 28%

Vitamin A Iu: 1010.5IU 20%

Niacin Equivalents: 11.3mg 87%

Vitamin B6: 0.6mg 36%

Vitamin C: 3.9mg 7%

Folate: 180.1mcg 45%

Calcium: 186.9mg 19%

Iron: 5.4mg 30%

Magnesium: 52.5mg 19%

Potassium: 274.7mg 8%

Sodium: 1392.2mg 56%

Thiamin: 0.1mg 10%

Calories From Fat: 463.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.